Linthwaite House Hotel Appoints Paul Peters as New Head Chef

Linthwaite House Hotel, the 27 bedroomed boutique hotel set in 14 acres of gardens overlooking Lake Windermere, has appointed Paul Peters as the new Head Chef of its 50 cover, fine dining restaurant.

Peters is one of the new generation of talented young chefs who, prior to his appointment and his relocation to the Lakes, was Executive Head Chef at a number of three AA Rosette restaurants at four and five star hotels in London, including ‘Jaan’ Restaurant at Swissotel The Howard and ‘Mju’ Restaurant at The Millennium, Knightsbridge and was most recently at the 50 bedroomed Mary Green Manor Hotel in Brentwood, Essex.

Peters grew up in Sydney, Australia where he developed his love of cooking from his parents. His father had been a chef in the army, but from an early stage in his career it was the influence of modern European techniques that guided him rather than the fusion style of his homeland, and having bought a copy of Nico Ladenis’ book he made plans to develop his career in the UK; arriving in January 2000 to spend five months as a Junior Sous Chef at the Lygon Arms in Broadway. He went on to do a one month stage with Nico Ladenis at Chez Nico and a further month with John Burton-Race in his eponymous restaurant at The Landmark Hotel in London. After six months at ‘MPW London’, Marco Pierre White’s Hampstead Brasserie, in 2001 he moved to Browns Hotel and describes this as being one of his favourite places, so far, as it gave him the first opportunity to run a kitchen, when he deputised for the Head Chef to run the famous ‘1837’ Restaurant. It was also during this time that the restaurant received the Time Out ‘Best Hotel Restaurant Award’.

When an opportunity arose to become Executive Head Chef at ‘Mju’ Restaurant, Peters assumed total responsibility for the running of the renowned 3 AA Rosette restaurant and oversaw the 222 bedroomed 4 star Millennium Hotel, Knightsbridge.

Just over a year later he moved to the 50 cover ‘Jaan’ Restaurant at Swissotel The Howard in London, where he achieved 3 AA Rosettes for the restaurant. He has spent the last two years at the 4 star Marygreen Manor Hotel in Brentwood Essex, overseeing the development of the restaurant and brigade.

He joined Linthwaite at the beginning of February and sees his move to the Lakes, with his partner and their young son, as an ideal opportunity to perfect his modern European dishes, whilst working with many of the local producers that surround the hotel and supply it with the finest local, seasonal produce, including Cartmel Valley game and Cumbrian beef, as well as Lancashire’s famous Goosnargh duckling.

He is currently developing and training his brigade of nine chefs and this summer they will be moving to a brand new state-of-the-art kitchen that is currently under construction at the hotel. The kitchen will feature a 10 ft by 10 ft glass observation window that has been designed to allow people to view the activity in the heart of the kitchen and flood it with natural light and fresh air, without making it too hot in which to work. Peters sees this as the real opportunity to raise the bar and showcase his skill. In the meantime guests are already enjoying one of his favourite ingredients – scallops, which he combines with cauliflower to produce one of his signature dishes of ‘Seared Scallops with Caramelised Cauliflower Florets, Hazelnut Dressing and Sherry Vinegar’. He also enjoys using an ingredient, either meat or vegetables, in several different ways, on a dish to create different textures and to surprise the diner with its presentation, as can be seen in his ‘Loin of Lamb – Lancashire Style, Confit Shoulder, Hot Pot Vegetables and Lamb Jus’.

Commenting on his appointment Peters said

“I’m really excited about my move to Linthwaite and getting to know the local Cumbrian suppliers who are all so passionate about the food that they produce. I have also found that the quality of the ingredients, in many cases, is even better than I had known in London. I’m looking forward to the completion of the new kitchen and the space that this will create for me to evolve my dishes. I’m aiming to build on the success that this hotel has already achieved and setting my sites on achieving my own Michelin star in the next couple of years”.

The daily changing four course table d’hôte menu costs £48 per person (coffee, tax and service included).

A stay at Linthwaite House Hotel costs from £120 per person per night for a two night stay on a dinner, room and breakfast basis, including four course table d’hôte menu, based on two sharing.

For more information visit www.linthwaite.com or contact Linthwaite House Hotel and Restaurant on 015394 88600